Who’s a fan of pepper? If that’s you then you’ll love arugula which has a peppery taste to it!
Arugula is high in calcium which leads to stronger teeth and muscle function. Like other greens it also has a ton of potassium which reduces the negative effects of too much salt (like water retention) as well as Vitamin A which helps maintain good kidney functioning! And its distinct flavor is a superb addition to salads, sandwiches, and wraps! Give this one a try!
Avocado, White Beans, and Arugula Wrap with Crispy Shitake Mushrooms
For the shiitake crisps:
8 oz shiitake mushrooms, stemmed and thinly sliced 3 Tbsp olive oil 1 tsp salt
For the filling:
2 avocados, pitted 1 (15.5-ounce) can white beans, drained and rinsed 2 Tbsp oil- or dry-packed sun-dried tomatoes, chopped 1 tsp salt, divided 2 Tbsp lemon juice 1 Tbsp olive oil ¼ tsp crushed red pepper flakes 4 cups arugula, lightly chopped 2 small radishes, thinly sliced ½ large cucumber, peeled, seeded, and cut lengthwise into thin spears 4 (10-inch) tortillas
For the shiitake crisps, preheat oven to 375 degrees and line a baking tray with parchment paper. Place mushrooms on baking tray in a pile. Drizzle with olive oil and toss. Arrange in a single layer on tray and sprinkle with salt. Place in oven and roast for 25 minutes, or until dark and crispy, but not burnt.
For the wraps, scoop out avocado flesh into a medium bowl. Add white beans, sun dried tomatoes, ½ teaspoon of salt, and crushed red pepper flakes. Mash with a fork into a chunky mixture. In a separate bowl, whisk lemon juice, oil, and remaining salt. Add arugula and radishes and toss to coat with dressing.
To assemble wraps, divide white bean mixture evenly between tortillas and spread, leaving about ½-inch border. Arrange 1 cup of arugula on top. Lay 1 or 2 cucumbers across horizontally. Sprinkle shiitake crisps on top. Roll, while tucking in ends. Cut wraps in half on diagonal to serve.
Wraps are such a fun spring dish and a nice break from salads and sandwiches!